Another new side dish coming your way for Thanksgiving - White Cheddar Mashed Potatoes! These are cheesy and creamy and perfectly light and fluffy.
Table of Contents
Why I Love This Recipe
If you've been hanging around on this part of the internet for a while, you know I love my potatoes. I love them in every single form. I love them mashed, I love them in french fry form, I love them in a gratin... I could go on and on. And today they are popping up in the form of White Cheddar Mashed Potatoes and they are spectacular.
Feel free to add these White Cheddar Mashed Potatoes to your Thanksgiving Menu. They will be a welcome addition to your spread and they go beautifully with the gravy that we all can't live without!
Ingredients & Substitutions
- Yukon Gold Potatoes
- Heavy Cream
- Butter
- White Cheddar Cheese (my fav is Tillamook)
- Kosher Salt and Pepper
- Chives
How to Make
- Peel and dice potatoes, making sure all are in about 1 inch cubes.
- Place in a large pot and cover with water. Bring to a boil over medium-high heat and then reduce heat to medium low to maintain a rolling boil. Cook until potatoes are fork tender and you can easily pierce them with a fork when touched
- Remove the potatoes from the heat and drain off the water. Place the diced potatoes through a ricer and then place back into the warm pot. Alternatively, if you don't have a ricer, mash the potatoes with a masher and place back into the warm pot
- Add the cream, butter, cheddar and stir to incorporate. Season with salt and pepper and fold in the chopped chives before serving. Add more heavy cream or chicken stock to thin out / make smooth as needed and voila: White Cheddar Mashed Potatoes!
Tips & Tricks
You don't NEED ricer to make White Cheddar Mashed Potatoes, but it certainly makes it easier and smoother. I have this ricer and honestly it makes the best mashed potatoes and it's inexpensive! It's going to make your life easier, it's going to make your potatoes perfectly smooth and it's going to give you a slight arm workout which, in my mind, is much appreciated considering the amount of calories I consume at Thanksgiving dinner.
FAQ's
How to Prep Mashed Potatoes Ahead of time:
You can make these mashed potatoes a few days ahead of Thanksgiving if you're looking to make life easier for yourself. Just skip adding the chives. Then right before the big feast, warm these in a non-stick pot or pan with a little extra stock or heavy cream until warmed through. THEN add the chives and you're golden.
Similar Recipes
White Cheddar Mashed Potatoes
Ingredients
- 3 pounds Yukon Gold potatoes
- ½ cup heavy cream or whole milk, plus more if needed
- 3 tablespoons unsalted butter
- ½ pound shredded white cheddar cheese
- kosher salt and freshly cracked black pepper to taste
- freshly chopped chives
Instructions
- Peel and dice potatoes, making sure all are in about 1 inch cubes.
- Place in a large pot and cover with water. Bring to a boil over medium-high heat and then reduce heat to medium low to maintain a rolling boil. Cook until potatoes are fork tender and you can easily pierce them with a fork when touched
- Remove the potatoes from the heat and drain off the water. Place the diced potatoes through a ricer and then place back into the warm pot. Alternatively, if you don't have a ricer, mash the potatoes with a masher and place back into the warm pot
- Add the cream, butter, cheddar and stir to incorporate. Season with salt and pepper and fold in the chopped chives before serving. Add more heavy cream or chicken stock to thin out / make smooth as needed.
